In a large mixing bowl, combine 2 cups of all-purpose flour and a pinch of salt. Make a well in the center, then crack in 3 eggs and add 1 tablespoon of olive oil. Whisk gently, gradually incorporating the flour until a shaggy dough forms.

Wrap the kneaded dough in plastic wrap and let it rest at room temperature for at least 30 minutes.

Once rested, divide the dough into four equal pieces. Dust your work surface with flour and roll out each piece to about ⅛ inch thick.

Cut the rolled dough into your desired shapes, such as fettuccine or tagliatelle.

Bring a large pot of salted water to a rolling boil, then add the fresh pasta. Cook for 2-4 minutes until it floats to the top.

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 minced garlic cloves; sauté until fragrant. Add 1 can of crushed tomatoes and simmer for 5-10 minutes.

Combine the cooked pasta with the sauce, adjust with reserved pasta water if needed, and serve garnished with freshly grated Parmesan, black pepper, and chili flakes.